Friday, January 27, 2012

DROP DEAD CHOCOLATE CAKE - GÂTEAU AU CHOCOLAT DÉCADENT

It is proof of a base and low mind for one to wish to think with the masses or majority, merely because the majority is the majority. Truth does not change because it is, or is not, believed by a majority of the people.- Giordano Bruno

Every year, around the beginning of January, I witness the same circus. Food-related magazines, sites and blogs worldwide publish a list of all the forthcoming trends and give their predictions for the upcoming 11 months. After that, and until the next craze hits us comparably to a strike of lightning, the internet generally gets swamped with hip recipes, reviews of fashionable products and a wave of articles treating of those subjects furiously sweeps the web while a horde of professional as well as hobby journalists are sucked into the the eye of this powerful tornado.

Being somebody who naturally goes against the tide, dislikes blind copyism, loathes lack of individuality and disapproves of prefabricated movements, this annual proclamation of what we have to follow and this subliminal influencing of consumers makes me sick, go up the wall, smirk and chuckle as vogues are so limitating, artificial and superficial.

It always amazes me how a large number of people accept dictatorship of taste and have no problem being told what to do, to fancy, to speak about as well as in which way to act. Humanity really wants to be treated similarly to cattle and led in a pack-like manner as it makes them feel safe and not alone. Swimming with the stream gives them the sentiment of partaining to a group, thus not being an outsider. They are so afraid of alienation, segregation and unconventionality that they prefer to sacrifice their integrity for commonness so as to not get singled out by the leading majority.

These hipster zombies… are the idols of the style pages, the darlings of viral marketers and the marks of predatory real-estate agents.

- Christian Lorentzen

Sadly, in this world we live, standing out from the crowd is really badly seen and labelled as something that is antisocial. Bollocks! Why should women and men who are true to themselves be unfriendly, not well integrated in society and secluded hermits? Maybe singularity is slightly unnerving for others as it is a mark of rebellion, uniqueness and freedom (as long as it is genuine and not another stylish attitude), but that doesn’t mean that it is a negative quality. As a matter of fact, it is a sign of intelligence and strength. Diacritic souls are honest, authentic, comfortable with their opinions and choices, don’t play games or suffer from dissociation. We have no need to create a fake identity and lie to ourselves in order to be recognized. What you see is what you get and if certain idiots don't like us, then they can get lost!

It is crucial to give no importance to the masses’ judgement or appraisal, and to find your own voice if you don’t want to be fake or manipulable. As you know, totalitarian dictatorships and politicians always achieve their goals by striking the chord of fear of rejection within the general public’s heart and missuse our human need to feel aknowledged as well as create strong ties with one another and blend into the flock (check out the movie "The Wave" as it describes this behavior pattern very well). This shows how dangerous it can be to comport oneself in a sheepish manner and deny your inner self to fit the mold.

Never forget that only dead fish swim with the stream.

- Malcolm Muggeridge

Art is the most intense mode of individualism that the world has known.

- Oscar Wilde

Diversity is beautiful and a great source of inspiration, while standardization is clinical and represents the death of the mind and of imagination. Take a look at some of the greatest artists and thinkers (poets, painters, writers, musicians, philosophers, etc…), had they not defied conventions, been non-conformists and had dissident visions, their creations/work would never have seen the light of day as they would never have had that special sparkle of life within themselves that made them such a genius.

To hell with fashions! They are only a means of control and the industry has also properly understood that since very long. For decades, it has shaped the minds of folks and been employing those psychological tricks to transform you into the perfect consumer, a robotic subordinate who never questions orders nor goes out of line.

Nowadays, food is extremely popular among a large fringe of the population and amazing amounts of cash are generated by it. This niche sees numbers of ephemeral trends come and go at the speed of light. Unfortunately, they are not all invented by persons with good intentions, but rather by avid entrepreneurs who milk the cow with them, don’t give a shit about locally grown veggies/fruits, budget or healthy eating, eco-friendly farming, the survival of gastronomy, the respect of the terroir, etc... Their interest is somewhere else and profit is their religion. Hence, if you want the culinary arts not evolve into a big commercial joke or to get hijacked by money hungry bastards, you’d better start cooking and baking without being influenced by corporations and not fall into their trap. Love food unconditionally, but not because of the fame it brings or the reputation it has and remember that hipsters come and go fast...

So, when I read somewhere macarons, whoopie pies and cupcakes were out, and that the next dessert obsession in 2012 will be layer cakes, I just had to laugh my guts out. Wow, what breathtaking piece of info! I mean, come on guys, don't you find that it sounds kind of déjà-vu? It is crazy how old stuff makes a regular comeback. That's what I call recycling and not novelty.

I didn't have to wait for this baked good (the same can be said about pickles, kimchi, scones, meatballls, etc...) to be approved by the public opinion to start showing some interest in it. Actually, I have been eating and baking that awesome tea time treat since a very tender age, so it is not dernier cri to me.

All greatness of character is dependent on individuality. The man who has no other existence than that which he partakes in common with all around him, will never have any other than an existence of mediocrity.

- James F. Cooper

My tastes don't vary according to fads. They are constant and timeless. If I enjoy a dish or a goodie, there is a big chance that I'll do so all my life. Sensationalism doesn't have any effect on me and I don't behave like a chameleon...

For example, I have a longstanding love affair with chocolate cake. It is one of the wonders of this world which I find terribly irresistible. Of course, not all chocolate cakes are equal. Some of them are just good, without being earth-shatteringly delectable and others are simply to-die-for. Well, today, the one I am presenting undoubtedly belongs to the second category. It is unquestionably one of the best chocolate cakes I have ever savored.

I found the recipe for this "Drop Dead Chocolate Cake" on Jamie's wonderful blog "My Baking Addiction" in October 2011. As soon as I laid my eyes on that dark beauty covered and filled with fudgy buttercream, I knew I had to prepare it as soon as possible. Promise made, promise kept. To celebrate the new year, I cococted this intensely cocoa-y, delightfully moist, devilishly rich, divinely morish and extraordinarily decadent confection. Needless to say that we enragedly devoured it like a couple of hungry wolves and that it disappeared incredibly swiftly. A chocolate lover's dream come true! Epic.

Method For The "Chocolate Sponge":
1. Heat the oven to 350° F (180° C). Butter and flour one 9-inch (23cm) round springform pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, put the sugar, flour, cocoa, baking soda, baking powder and salt. Mixing on low speed until the dry ingredients are thoroughly combined.

3. Add the eggs, buttermilk, coffee, oil and vanilla, then beat on medium speed for about 2 minutes (the batter will be thin, that's totally normal).

4. Pour the batter into the prepared pan.

5. Bake for 35 to 40 minutes or until a cake tester inserted in center comes out clean. Let cool for 10 minutes, then remove from the pan and place on the wire rack. Cool completely.

Method For The " Chocolate Buttercream Frosting":

5. Meanwhile, with a stand mixer (paddle attachment), cream the butter for a few minutes.

6. Turn off the mixer and add the powdered sugar and cocoa. On the lowest speed, mix the until the dry ingredients have been absorbed by the butter.

10. Place the bottom layer on a cake plate and frost with 1/3 of the buttercream.

11. Cover with the top layer and with the remaining buttercream, frost the cake as desired.

Comments:

If your frosting needs a more stiff consistency, add a little more sugar or if it needs to be thinned out, add more milk, 1 tbs at a time.

This cake can also be covered with chocolate ganache.

Serving suggestions:

Serve this cake at any hour of the day or night (it is so decadent that you'll not be able to control yourself and will mercilessly pounce on it LOL) and accompany it with cold milk, strong coffee or sparkling wine (champagne, Clairette de Die, Prosecco, etc...).

I can definitely see why you landed on this recipe. Your pictures truly showcases how delicious it must be! Very few people can deny a slice of chocolate cake-yum! Perfection in chocolate.Bravo to diversity, it has brought us many wonderful things and I would hate to live in a world without it. Enjoy the weekend Rosa!

Beautiful!!Rosa..you are so eloquent..you said some things in this post I have been thinking about but did not verbalize..you nailed it.I love chocolate..although I am not a baker--I make a simple chocolate cake and cover it with chocolate whipped cream and a chocolate whipped cream layer..topped off with chocolate shavings. It is simple to make..wish I could bake like you.Have a great weekend.Amities,Melanie

I hear you :)I don't believe in following the fads, being in trend, or always being a yes-man(woman) either, Rosa.Like Bill Cosby said “I don't know the key to success, but the key to failure is trying to please everybody.”After all, people come and go, and fads fade - what only remains with us, is ourselves :)

All your pictures make the food look drop-dead, in addition to this cake :D

Goodness gracious, now that's a yummy yum if I know one! I love how even the bottle of milk calls for a party (golden shinies)! Sadly, I think some people are leaders and others prefer to follow. And since I can't find my ultimate brownie recipe, I'll have to settle for a decadent drop dead chocolate cake (things could be worse)!!thanks and cheers,Laure

As I was reading your article tonight I was instantly reminded of my cousin Isabelle with whom I had dinner this week and who was passionately saying the same things you are writing albeit using other words; it was as if she was speaking in your mouth; this cake now is timeless in its taste and beauty and the photos of it are breathtakingly beautiful. What an artist you are and artists can never follow trends they set trends (the good ones that is!)

You put your heart and soul into this post...as always. I feel sorry for my teens in a way because anything revolutionary, truly alternative or left-field, whether food-related or otherwise, is seized upon very quickly by marketing forces and reinvented for the mainstream.Guilty as charged for doing a 2012 predictions article but for all the right reasons (I hope!) Not a whoopie pie mention in sight though :)

" avid entrepreneurs who milk the cow with them, don’t give a shit about locally grown veggies/fruits, budget or healthy eating, eco-friendly farming, the survival of gastronomy, the respect of the terroir, etc... Their interest is somewhere else and profit is their religion."

Well said, by the way I heard that lamb is the new bacon...

Divine photos. Your cake looks amazing, I could take a bite out of my screen and taste it.

ahh This cake was almost like love at first sight. If only it was covered with tempered chocolate instead of the butter cream finish. Nevertheless, your boldness with the camera has convinced me to follow you.

You already know just how anti-trend, anti-fad I am... and I too was stunned when I read some of those 2012 food trends lists and wondered "green leafy vegetables? shopping at farmer's markets? family meals?" are trends now? I too laugh my guts out as I scratch my head that people want to label everything a trend and follow them! I am also chuckling as I have just made my own chocolate layer cake which is now waiting to be frosted on my kitchen table. Ecellent post, darling Rosa. xoxo

totally agree with you...whoever thinks he/she can use "fad" cooking to make a mark, is so behind the time. And I have a loved a chocolate cake..well probably even before this life!RonellePS: I struggle TERRIBLY to leave a comment on your site with my Wordpress account, everytime, so I had to switch to my google account to leave this comment..R

I don't remember last time I saw such an amazing cake! I also wonder how you manage to make the layers, the frosting and the slice look so perfect and neat. I totally agree with you. (I also think everyone should see The Wave, even though it might have been better directed...).

It is easier for a human to just follow the trend then actualy creating a own style. I call that lazyness or maybe it is a lack of self confidence..? or is it cool, hip? I dont know,.. and I ll never understand this phenomen.

about your cake... it look amazing and I wouldnt mind a bite or 2! any left Rosa? =D

This cake is dead gorgeous. I don't follow trends. I like being me. I've been baking layered cakes since I am seven yrs old. To me this is old-fashioned and I love it. I take such a great pleasure in baking layered cake and eating them :)

I'm SO glad you are your own person, Rosa. :-) I've loved following you on Pinterest, seeing your marvelous individuality through your choices of clothing and other loves. Your cake looks marvelous. :-)

Nice post! I agree with you that we seem to sadly follow trends, and I for one refuse to make whoopie pies or cupcakes because they are the in thing. This chocolate cake however is another thing entirely.

Let me say...this is the best looking chocolate cake EVER. I don't know when I can bake a cake like this (My baking is not this level yet), but I will keep this recipe and I'll be so happy when I can have a bite of this cake one day...

I'm with you on going against the flow and not being disctated to. These food fads like cranberries, whoopie pies etc which come and go get on my nerves. Good food is important. Thank goodness for things like chocolate cake which are always wonderful. Love these photos Rosa and your stunning cake. I'd choose a piece of this over a cupcake any day.

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